DIRECTIONS

In a mixing bowl, cream butter and both sugars. Beat in eggs, vanilla and Baileys.

Stir or sift together cake flour, baking soda and salt. Stir in nuts and white chocolate.

Drop dough by rounded tablespoons onto a parchment or “Reynolds Release” (that’s what I used today) lined pan. Bake for 11-13 minutes.

Makes 4 dozen

Cake Flour Sub: If you don’t have any cake flour around, you can use this substitution. For every 2 cups flour, the sub is 1 3/4 all purpose plus 1/4 cup cornstarch. This recipe calls for 3 cups of flour, so you’d want to use 2 1/2 cups plus 2 tablespoons all purpose flour and 6 tablespoons cornstarch.